Country Captain with Cauliflower and Peas

The Original: Poached and
shredded chicken mixed with a curry-powder
sauce. Our Version: Chicken thighs simmered
with cauliflower, tomatoes, and peas, then
seasoned with a mix of freshly toasted and
ground spices.

Preparation

For spice mixture:
Place coriander
seeds, fennel seeds, cumin seeds, black
peppercorns, cloves, cardamom seeds, and
cinnamon stick in small dry skillet. Stir over
medium heat until fragrant and slightly
darker in color, 5 to 6 minutes. Remove from
heat; cool. Finely grind spices in spice mill
or in mortar with pestle. Transfer to small
bowl; add turmeric and cayenne.

For chicken:
Heat 3 tablespoons oil in
heavy large deep pot over medium-high
heat. Add cauliflower florets; sprinkle with
coarse kosher salt and sauté until beginning
to soften and brown in spots, 6 to 7 minutes.
Transfer to medium bowl.

Add remaining 2 tablespoons oil and
half of chicken to same pot; sprinkle with
coarse kosher salt and sauté until chicken
is light brown on all sides, about 6 minutes.
Transfer chicken to large bowl. Repeat with
remaining chicken.

Add white parts of green onions,
finely grated ginger, and minced garlic
to same pot; reduce heat to medium and
sauté until fragrant, about 1 minute. Add
ground spice mixture; stir 15 seconds.
Stir in 1 1/2 cups chicken broth and bring to
boil, scraping up any browned bits. Add
crushed tomatoes; reduce heat to medium-low,
cover, and simmer 15 minutes. Stir in
dried cherries and peanut butter; return
chicken and any accumulated juices to pot.
Cover and simmer 10 minutes. Add sautéed
cauliflower to pot; cover and simmer until
chicken is cooked through and cauliflower
is tender, adding more chicken broth by 1/4
cupfuls if mixture is dry, about 10 minutes
longer. Season with coarse salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cool
slightly. Chill uncovered until cold, then
cover and keep refrigerated. Rewarm over
medium heat before continuing.

Add frozen peas to stew and simmer
until heated through, about 5 minutes.
Ladle stew into bowls. Sprinkle each
serving with green onion tops and toasted
coconut shavings and serve.

* Strips of unsweetened coconut (also
called coconut chips); available at some
supermarkets and at many natural foods
stores and from melissas.com.